Nectarine Lime Curd Tart with a Brown-Sugar Crust

  1. Halve and pit nectarine.
  2. Cut halves into pieces and in a blender puree until smooth.
  3. In a heavy saucepan whisk together puree, yolks, granulated sugar, lime juice, butter, and vanilla.
  4. Cook mixture over moderately low heat, whisking constantly, until it just reaches a boil, about 7 minutes, and immediately remove pan from heat.
  5. Strain curd through a sieve into a bowl and cool, its surface covered with a buttered round of wax paper.
  6. Chill curd at least 2 hours and up to 2 days.
  7. Preheat oven to 375F.
  8. Cut butter into pieces.
  9. In a food processor pulse flour, brown sugar, and salt until combined well.
  10. Add butter and blend until a dough begins to form (mixture should hold together when squeezed between fingers).
  11. Press dough evenly into bottom and up sides of a 13 1/2- by 4- by 1-inch rectangular tart pan with a removable fluted rim.
  12. Bake crust in middle of oven 20 minutes and cool in pan on a rack.
  13. Crust may be made 2 days ahead and kept in pan, covered, at room temperature.
  14. Halve and pit nectarines.
  15. Cut halves into 1/4-inch-thick slices.
  16. Spoon curd into shell, smoothing top, and arrange nectarine slices decoratively on top.
  17. In a small saucepan heat jam over low heat until hot.
  18. Pour jam through a sieve into a bowl, pressing hard on solids.
  19. Lightly brush fruit with glaze.
  20. Chill tart, loosely covered with plastic wrap, until ready to serve.
  21. Tart may be made 1 day ahead and chilled, covered.

nectarine, egg yolks, sugar, fresh lime, unsalted, vanilla, cold unsalted butter, flour, brown sugar, salt, nectarines, peach

Taken from www.epicurious.com/recipes/food/views/nectarine-lime-curd-tart-with-a-brown-sugar-crust-15128 (may not work)

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